도넛 제조 중 피스타치오 분말 첨가가 튀김유지의 이화학적 특성 및 산화안정성에 미치는 영향

초록

Purpose: Pistachios are known to have a high antioxidant capacity. This study investigated the effect of pistachio powder (PP), as an antioxidant ingredient, on the physicochemical properties and oxidative stability of oil during deep-frying doughnuts. Methods: Doughnuts were supplemented with varying concentrations of PP: 0 (control), 8, 16, 24, and 32%. The frying oils used for the various doughnut preparations were collected and examined for moisture, color, radical scavenging activity, and lipid oxidation products. Results: The frying oils used for the PP-added doughnuts had a lower lightness (p<0.001) and higher redness (p<0.001) than the control oil. All oil samples showed an increased moisture content after deep-frying, presumably due to the mass transfer between oil and doughnuts. However, the tendency was relatively lower in the PP oils than control (p<0.001). The DPPH radical scavenging activity of the oil was not significantly different depending on PP supplementation, whereas oil oxidation was somewhat facilitated. Compared to the control, the hydroperoxide content was significantly higher in PP oils (p<0.001). However, the p-anisidine value was significantly lower in PP oils (p<0.05) than control, which can be attributed to the different control mechanisms against primary and secondary lipid oxidation. Conclusion: Taken together, our results demonstrate that the collective matrix of pistachio, and not just a single compound, affects the antioxidant activity and oxidative stability of frying oil, particularly in deep-frying, where the mass transfer occurs between food and oil

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